Sweeties, as soon as the temperatures started dropping, we started thinking about what we could make that would let us keep the oven on for a few hours. This time, we cooked up a simple variation on a classic: White Beans with Salt Pork and Kale.
This recipe is a variation of one by John Willoughby of The New York Times. He uses pork butt, more garlic, and more salt than we do. Because we prefer salt pork, which gives a Little House on the Prairie vibe, less salt is called for. If you’re a crock-pot user or a fan of the Insta-Pot, this can easily be cooked in either – we just happen to like a low-slow cook in the oven, which warms the kitchen and fills it with amazing aromas. Serve with bread (we like to keep the traditional vibe going with toasted Skillet Cornbread) and a glass of wine. Enjoy!
One-Pot White Beans with Salt Pork and Kale
- 1 pound white or cannellini beans, soaked overnight or quick soaked
- 1 tablespoon olive oil
- 1 pound salt pork, cut into 1-inch cubes
- 1 onion, coarsely chopped
- 6-8 peeled whole garlic cloves
- 1 cup chopped tomatoes (approx. 2 medium-sized tomatoes)
- 2 cups thinly sliced kale (or mustard greens)
- 2 tablespoons grainy mustard
- 1 to 1½ teaspoon kosher salt
- 1 teaspoon black pepper
- 1 quart chicken stock
- Drain and rinse the soaked beans. Preheat oven to 350F (180C).
- Heat the oil in 6-quart Dutch oven or other large, heavy pot until hot but not smoking. Add the salt pork and brown well on all sides, approximately 10 to 12 minutes. Remove pork from pan with slotted spoon and add onions. Sauté, stirring occasionally until translucent, 5 to 7 minutes. Add garlic and sauté, stirring frequently, 1 minute.
- Add salt pork, beans, tomatoes, kale, mustard, salt and pepper, stirring to combine. Add enough chicken stock to cover. Stir well and bring to simmer.
- Cover and transfer the pot to the oven. Bake until beans are tender, 2½ to 3 hours. After the first hour, check every half hour and add water if all of the liquid has been absorbed.
Our fave Crackling Cornbread recipe is by Pete Wells. Heat up your cast iron skillet and get to it, Sweeties!